Dashi Soup Base

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From The Ultimate Rice Cooker Cookbook (Canada, UK), by Beth Hensperger & Julie Kaufmann.
  • PrepN/A |
  • TotalN/A |
  • ServesAbout 4 cups


    • 4 cups cold water
    • 1 sheet (1 ounce) kombu seaweed 3 to 4 inches square, wiped clean with a damp cloth and soaked in cold water in the refrigerator overnight
    • 1/3 cup dried bonito flakes


Place the water in a medium saucepan. Add the kombu. Bring to a low boil over medium-high heat. Reduce the heat to low (if the water continues to boil, the stock will not be totally clear) and simmer for 5 minutes. Add the bonito flakes and stir. Turn off the heat and let stand for 2 minutes to allow the bonito flakes to settle. Skim off any foam.

Line a large colander or strainer with cheesecloth and set it over a large bowl; carefully pour the dashi through to strain it. Discard the kombu and bonito flakes. The stock is ready for use and can be refrigerated for up to 3 days, but is best used the day it is made
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